High Protein
Tuscan Garlic Make-Ahead Beef & Broccoli Noodles with Roasted Chickpeas
Tomato, garlic, and rosemary-inspired comfort. This recipe brings lean beef, broccoli, and whole-grain noodles together faster than takeout, built to prep earlier and finish quickly at dinner time, with extra plant protein and texture. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 lb lean flank steak, thinly sliced across the grain
- 8 oz whole-grain spaghetti or noodles
- 5 cups broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp avocado oil
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 cup low-sodium beef broth
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Cook the noodles until just tender. Reserve 1/2 cup cooking water, then drain.
- 2
Toss beef with cornstarch and salt. Sear in avocado oil over high heat for 3–4 minutes; transfer.
- 3
Add broccoli, bell pepper, broth, and flavor ingredients. Cover and steam for 4 minutes.
- 4
Return beef and noodles to the skillet. Toss until the sauce clings, adding cooking water as needed. Finish and serve.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.